Sun-Dried Tomato And Tuna Pantry Pasta

Name: Sun-Dried Tomato And Tuna Pantry Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6

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Food lovers often find themselves eager to recreate a dish they've tried abroad as soon as they return home, and that’s the story of this delicious recipe. Inspired by a pasta our team shared while touring an olive grove in Liguria, this delicious pasta gets big, bold flavor from a few key pantry ingredients: sun-dried tomato paste, peranzana olives, oil-packed tuna, lemon, and some greens thrown in for good measure. Pasta that comes together this easily is sure to go on a weekly rotation. It is delicious hot or warm and delightful for any time of day.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

1 pound short pasta, such as nodi marini
Kosher salt, for the pasta water
1 teaspoon lemon zest, from 1 lemon
3 tablespoons freshly squeezed lemon juice, from 1 lemon
2 tablespoons olive oil

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1 (4.7 ounce) jar sun dried tomato cream, such as Agnoni
1 (6.7 ounce) jar peranzana pitted olives, drained and chopped, such as BioOrto

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1 (5 ounce) container baby kale, roughly chopped
1 (8.1 ounce) jar, oil packed tuna, broken into large pieces

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Instructions

Bring a large pot of water to a boil. Season the water generously with salt. Add the pasta and cook until just al dente, about 12 minutes.
Meanwhile, in a large bowl stir together the lemon zest, lemon juice, olive oil and sundried tomato crema. Add the olives and baby kale and toss well. Using a pasta sider, remove the pasta from the water directly to the bowl. Add 1/2 cup pasta water and toss to combine and coat. Flake the tuna into large pieces on top and serve warm.